Grandma's Layered Rice Ball

It looks like a black bomb on the outside, but inside there are many surprising ingredients arranged in colorful layers!

Grandma's Layered Rice Ball
Photographed by MASAO KUDO

Recipe by
Tokiko Suzuki



Rice & Noodles




Calorie count is for full recipe

Ingredients (Makes 1)

  • [Ume plum rice (A)]

    • 40 g cooked rice

      freshly cooked

    • 1/2 tsp umeboshi (pickled plum) puree

      Remove the pit and chop the flesh.

  • [Scrambled egg rice (B)]

    • 60 g cooked rice

      freshly cooked

    • 1 egg
    • 1/3 tsp salt
  • [Salted salmon rice (C)]

    • 100 g cooked rice

      freshly cooked

    • 1/2 slice shiozake (salted salmon/fillet)
    • 2 tbsp white sesame seeds
  • [Green nori seaweed rice (D)]

    • 220 g cooked rice

      freshly cooked

    • 2 tsp green nori seaweed powder
    • 1/3 tsp salt
  • 4 1/2-5 sheets grilled nori seaweed (whole)
  • Daikon radish sprouts, as needed



Make the scrambled egg. In a small pot, beat the egg and stir in the salt. Heat over medium-low heat, stirring with 3-4 cooking chopsticks. When the egg has cooked into small, loose bits, transfer to a separate container.


It can also help to occasionally remove the pot from heat and cool its base with a damp cloth while stirring the egg.


Grill both sides of the shiozake (salted salmon), then remove the skin and bones and flake into small pieces.


Prepare 4 differently sized sheets of grilled nori seaweed (see notes for details).


When adding more, it's best to overlap slightly and use rice to attach it.


Combine the scrambled egg with the amount of rice listed for the scrambled egg rice. Combine the flaked salmon and the sesame seeds with the amount of rice listed for the salted salmon rice. Combine the green nori seaweed powder and salt with the amount of rice listed for the green nori seaweed rice.


Spread the rice for the ume plum rice onto sheet [A] of grilled nori seaweed. Place the umeboshi (pickled plum) puree in the center and bring together into a ball with the grilled nori seaweed on the outside.


You can also use a clean cloth instead of your hands to easily bring it together neatly and shape it into a ball.


Spread the scrambled egg rice onto sheet [B] of grilled nori seaweed, the salted salmon rice onto sheet [C], and the green nori seaweed rice onto sheet [D], and spread each out, leaving 1-2 cm uncovered at the edge.


Place the rice ball filled with ume plum rice onto the center of sheet [B] (scrambled egg rice) and carefully roll up from the corners into a ball. Repeat with sheets [C] and [D], wrapping the ball with a cloth to shape it after adding each layer.


If there are any gaps where the rice is visible, you can stick on a bit of grilled nori seaweed to cover it.


Cut in half with a dampened knife and serve garnished with daikon radish sprouts with their root ends cut off.


[Grilled Seaweed Sheet Sizes (4 sizes)]
[A] 1/2x1/2
[B] 1x3/4
[C] 1 (whole sheet)x1 (whole sheet)
[D] 30 cmx30 cm
(use rice to stick extra nori seaweed on to make [D] large enough)